GARLIC GARNIE SPICE BLEND
Ingredients:
2 tbs. garlic powder
2 tbs. onion powder
1/2 tsp. onion, minced
1/2 tsp. red pepper, ground
1/2 tsp. seasoned salt
1/2 tsp. marjoram
1/4 tsp. black pepper, ground
Add all ingredients together and blend.
Tuesday, November 10, 2009
Spice Blend - My Barbecue Rub
MY BARBECUE RUB
This is my all purpose base rub that i use for almost everything. Sometimes i will add other spices like thyme, oregano etc, depending on the dish.
Ingredients:
6 tbs. paprika
1 tbs. chili powder
1 tbs. garlic powder
1 tbs. onion powder
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1 tbs. sugar
1 1/2 tsp. red pepper, ground
optional items: thyme, oregano, basil
I literally use this on almost everything in various amounts
This is my all purpose base rub that i use for almost everything. Sometimes i will add other spices like thyme, oregano etc, depending on the dish.
Ingredients:
6 tbs. paprika
1 tbs. chili powder
1 tbs. garlic powder
1 tbs. onion powder
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1 tbs. sugar
1 1/2 tsp. red pepper, ground
optional items: thyme, oregano, basil
I literally use this on almost everything in various amounts
Sauce - Marchand de Vin Sauce
MARCHAND de VIN SAUCE
Ingredients:
3 tbs. butter
1 large onion, chopped fine
2 tsp. garlic, minced
1/4 cup ham, diced
4 slices of cooked bacon, chopped
1/3 cup all purpose flour
2 cups beef broth
1/2 cup red wine, Cabernet
2 tbs. Worcestershire Sauce
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. basil
1/8 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1/8 tsp. cayenne pepper
1/4 tsp. garlic garnie
1/2 tsp. barbecue spice
1 tbs. parsley
Melt the butter and saute the onion, until soft, about 8 minutes. Then add the garlic and saute for 2 more minutes. Next add the ham, cook for 3 minutes, and now the bacon and cook for 1 minute. Now add the flour and blend in, cook 2 to 3 minutes stirring constantly. Add the beef broth slowly, using a whisk to keep it from lumping up, then add the red wine, Worcestershire Sauce, thyme, oregano, basil, salt, black pepper, bay leaf, cayenne pepper, garlic garnie and barbecue spice. Bring to a boil, then lower to a simmer. Cook for about 40 minutes, until it thickens, stirring every so often, to keep it from burning or sticking. When done, check the seasoning and adjust, then add the parsley and serve. This is good over pork, steaks or chicken.
Ingredients:
3 tbs. butter
1 large onion, chopped fine
2 tsp. garlic, minced
1/4 cup ham, diced
4 slices of cooked bacon, chopped
1/3 cup all purpose flour
2 cups beef broth
1/2 cup red wine, Cabernet
2 tbs. Worcestershire Sauce
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. basil
1/8 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1/8 tsp. cayenne pepper
1/4 tsp. garlic garnie
1/2 tsp. barbecue spice
1 tbs. parsley
Melt the butter and saute the onion, until soft, about 8 minutes. Then add the garlic and saute for 2 more minutes. Next add the ham, cook for 3 minutes, and now the bacon and cook for 1 minute. Now add the flour and blend in, cook 2 to 3 minutes stirring constantly. Add the beef broth slowly, using a whisk to keep it from lumping up, then add the red wine, Worcestershire Sauce, thyme, oregano, basil, salt, black pepper, bay leaf, cayenne pepper, garlic garnie and barbecue spice. Bring to a boil, then lower to a simmer. Cook for about 40 minutes, until it thickens, stirring every so often, to keep it from burning or sticking. When done, check the seasoning and adjust, then add the parsley and serve. This is good over pork, steaks or chicken.
Entree - Blackened Suffed Pork with Marchand de Vin Sauce
BLACKENED STUFFED PORK CHOPS with MARCHAND DE VIN SAUCE
Ingredients:
2 center cut pork chops, with a pocket cut in
blackening spice blend
stuffing:
1/2 cup Mozzarella cheese
1/2 cup Provolone cheese
1/4 cup Romano cheese
1/4 cup Ricotta cheese
1 tsp. blackening spice
1 tbs. basil
1 tbs. oregano
2 tbs. sour cream
-----------
3 tbs. canola oil
Marchand de Vin Sauce
Mix the stuffing ingredients. Stuff the mixture into the pockets of the chops. Sprinkle the blackening spice on the top side of the stuffed chops. Heat the skillet and oil and when hot, add the chops coated side down and now coat the top with blackening. Brown the chops on each side about 2 to 4 minutes per side and then transfer to an oven proof pan. Finish off in the oven, approximately 10 minutes. Serve with a Marchand de Vin Sauce
Ingredients:
2 center cut pork chops, with a pocket cut in
blackening spice blend
stuffing:
1/2 cup Mozzarella cheese
1/2 cup Provolone cheese
1/4 cup Romano cheese
1/4 cup Ricotta cheese
1 tsp. blackening spice
1 tbs. basil
1 tbs. oregano
2 tbs. sour cream
-----------
3 tbs. canola oil
Marchand de Vin Sauce
Mix the stuffing ingredients. Stuff the mixture into the pockets of the chops. Sprinkle the blackening spice on the top side of the stuffed chops. Heat the skillet and oil and when hot, add the chops coated side down and now coat the top with blackening. Brown the chops on each side about 2 to 4 minutes per side and then transfer to an oven proof pan. Finish off in the oven, approximately 10 minutes. Serve with a Marchand de Vin Sauce
Tuesday, November 3, 2009
Bread - Crunchy Peanut Butter, Apple, Pumpkin Bread
CRUNCHY PEANUT BUTTER, APPLE, PUMPKIN BREAD
Ingredients:
3 1/2 cups all purpose flour
1 1/2 tsp. salt
2 tsp. cinnamon, ground
1 tsp. nutmeg ground
1/4 tsp. allspice
1/2 tsp. cloves, ground
2 tsp. baking soda
3 cups sugar
4 eggs, beaten
1 can pumpkin
1/2 cup apple sauce
1/2 cup vegetable oil
3/4 cup apple juice
1 cup crunchy peanut butter
Preheat oven to 350 degrees
In a medium size bowl add the flour, salt, cinnamon, nutmeg, allspice, cloves and baking soda, stir to blend and set aside. In a larger bowl add the sugar, the beaten eggs and pumpkin, stir to blend. Now add the apple sauce, vegetable oil, apple juice and peanut butter, blend to incorporate the peanut butter completely. Next add the dry ingredients to the wet and stir to blend. Grease 2 loaf pans 5 x 9 and pour in the bread batter equally. Bake for 70 minutes. Test with a toothpick to see if the bread is done. Set the pans aside to cool for about 5 minutes, then remove the bread and set on a wire rack for approximately 15 minutes before slicing
Ingredients:
3 1/2 cups all purpose flour
1 1/2 tsp. salt
2 tsp. cinnamon, ground
1 tsp. nutmeg ground
1/4 tsp. allspice
1/2 tsp. cloves, ground
2 tsp. baking soda
3 cups sugar
4 eggs, beaten
1 can pumpkin
1/2 cup apple sauce
1/2 cup vegetable oil
3/4 cup apple juice
1 cup crunchy peanut butter
Preheat oven to 350 degrees
In a medium size bowl add the flour, salt, cinnamon, nutmeg, allspice, cloves and baking soda, stir to blend and set aside. In a larger bowl add the sugar, the beaten eggs and pumpkin, stir to blend. Now add the apple sauce, vegetable oil, apple juice and peanut butter, blend to incorporate the peanut butter completely. Next add the dry ingredients to the wet and stir to blend. Grease 2 loaf pans 5 x 9 and pour in the bread batter equally. Bake for 70 minutes. Test with a toothpick to see if the bread is done. Set the pans aside to cool for about 5 minutes, then remove the bread and set on a wire rack for approximately 15 minutes before slicing
Monday, November 2, 2009
Barbecued Bologna
BARBECUED BOLOGNA
This is an unusual dish, and sometimes people give you this look, but if they try it they usually like it. The first time i made this and my wife walked in the door from work and asked what we were having and i said barbecued bologna, she said, I'm not eating that. I said i guess you better figure out what your going to make for yourself. She reluctantly ate it and decided that it was pretty good, said with great surprise. A few weeks later when we were having relatives over and my wife asked what i was making and i said one of the items was the barbecued bologna, she was mad that i was making something that seemed so lowly to her. The relatives like a lot of people had this look, but tasted it, and were very pleased. After that when our relatives would invite us over to picnics etc. they would ask me to bring the barbecued bologna. My wife would get so mad, all the gourmet food that we make, i can't understand why people want you to bring that bologna. Because it taste good, i told her. Now she actually asked me the other night to make it. A convert has been born. Anyway on to the recipe.
Ingredients:
bologna - 1 chunk about 2" thick - sometimes the deli people will say that they can't cut a piece
that big with the slicer and you just have to say use a knife.
barbecue spice - your own rub or Paul Prudhomme's or Emeril's
barbecue sauce - your own or store bought
bread - i use thin sliced sourdough
This is an amazingly simple recipe, take the plastic off the chunk and then use a knife and peel the skin off around the outside edge, all the way around. Now score the chunk around the outer edge and also score the top and bottom. Next heat the grill up. While the grill is heating, sprinkle the barbecue rub all over the bologna chunk, sides, top & bottom. When the grill is ready, set it up so that your cooking by indirect heat. I use a propane grill, the one side is set at medium and the other side is off. I use cooking spray and i spray the grill on the indirect side and then i spray the top side of the bologna. I put it on the indirect side top side of the bologna down. Close the lid and let it cook for 30 minutes. Then spray the top side of the bologna with cooking spray and turn it over and cook for 30 minutes more. Now i coat the bologna with barbecue sauce, top and sides and let it cook for about 10 minutes. Than i turn it over and coat the other side, the bottom side which is now the top and get a little more onto the sides and give it 10 minutes. The bologna will start getting charred. It's now time to take it off and slice it up. You can serve it on bread of your choice or just eat as is. I think you'll be surprised how good this will taste.
This is an unusual dish, and sometimes people give you this look, but if they try it they usually like it. The first time i made this and my wife walked in the door from work and asked what we were having and i said barbecued bologna, she said, I'm not eating that. I said i guess you better figure out what your going to make for yourself. She reluctantly ate it and decided that it was pretty good, said with great surprise. A few weeks later when we were having relatives over and my wife asked what i was making and i said one of the items was the barbecued bologna, she was mad that i was making something that seemed so lowly to her. The relatives like a lot of people had this look, but tasted it, and were very pleased. After that when our relatives would invite us over to picnics etc. they would ask me to bring the barbecued bologna. My wife would get so mad, all the gourmet food that we make, i can't understand why people want you to bring that bologna. Because it taste good, i told her. Now she actually asked me the other night to make it. A convert has been born. Anyway on to the recipe.
Ingredients:
bologna - 1 chunk about 2" thick - sometimes the deli people will say that they can't cut a piece
that big with the slicer and you just have to say use a knife.
barbecue spice - your own rub or Paul Prudhomme's or Emeril's
barbecue sauce - your own or store bought
bread - i use thin sliced sourdough
This is an amazingly simple recipe, take the plastic off the chunk and then use a knife and peel the skin off around the outside edge, all the way around. Now score the chunk around the outer edge and also score the top and bottom. Next heat the grill up. While the grill is heating, sprinkle the barbecue rub all over the bologna chunk, sides, top & bottom. When the grill is ready, set it up so that your cooking by indirect heat. I use a propane grill, the one side is set at medium and the other side is off. I use cooking spray and i spray the grill on the indirect side and then i spray the top side of the bologna. I put it on the indirect side top side of the bologna down. Close the lid and let it cook for 30 minutes. Then spray the top side of the bologna with cooking spray and turn it over and cook for 30 minutes more. Now i coat the bologna with barbecue sauce, top and sides and let it cook for about 10 minutes. Than i turn it over and coat the other side, the bottom side which is now the top and get a little more onto the sides and give it 10 minutes. The bologna will start getting charred. It's now time to take it off and slice it up. You can serve it on bread of your choice or just eat as is. I think you'll be surprised how good this will taste.
Reiview - Cafe Drydock & Inn, Southwest Harbor, Me.
CAFE DRYDOCK & INN
357 Main St.
Southwest Harbor, Maine
207-646-4444
http://www.cafedrydockinn.com/
Located in Southwest Harbor on the quiet side of Mt. Desert Island. It's just a short ride from Bar Harbor, where most of the tourist seem to go. The restaurant has tables and booths and also a bar area. It's nicely decorated in a pleasant atmosphere. The wait staff are friendly and efficient. The menu has a good variety of items to select from and reasonably priced. You can eat lite fare or dinner entrees ranging from a seafood pasta to crab Morney and baked stuffed haddock to several cuts of steak. My wife and i both got the same dish, the Walker Wellington, a Filet Mignon, topped with crab meat, wrapped in puff pastry, baked and topped with a Bearnaise sauce. It was outstanding, perfectly prepared, delicious and a good size portion, bigger than i was expecting. We were so filled after dinner that we couldn't order the dessert that we saw and wanted to try. Neither of us normally order dessert, but they had a Tollhouse cookie pie, that sounded good. So, we made plans to return the next day. We got up and ate a small breakfast and went back for a late lunch / early dinner time, because we didn't want to tie up a table eating just a dessert. We each got a slice of the Tollhouse cookie pie with ice cream and drizzled chocolate and a cup of hot tea. It was worth returning for just dessert. If you want to see more of their menu items, go to their website, http://www.cafedrydockinn.com/ While on that side of the island walk around town and check out some of the other stores and enjoy the area.
357 Main St.
Southwest Harbor, Maine
207-646-4444
http://www.cafedrydockinn.com/
Located in Southwest Harbor on the quiet side of Mt. Desert Island. It's just a short ride from Bar Harbor, where most of the tourist seem to go. The restaurant has tables and booths and also a bar area. It's nicely decorated in a pleasant atmosphere. The wait staff are friendly and efficient. The menu has a good variety of items to select from and reasonably priced. You can eat lite fare or dinner entrees ranging from a seafood pasta to crab Morney and baked stuffed haddock to several cuts of steak. My wife and i both got the same dish, the Walker Wellington, a Filet Mignon, topped with crab meat, wrapped in puff pastry, baked and topped with a Bearnaise sauce. It was outstanding, perfectly prepared, delicious and a good size portion, bigger than i was expecting. We were so filled after dinner that we couldn't order the dessert that we saw and wanted to try. Neither of us normally order dessert, but they had a Tollhouse cookie pie, that sounded good. So, we made plans to return the next day. We got up and ate a small breakfast and went back for a late lunch / early dinner time, because we didn't want to tie up a table eating just a dessert. We each got a slice of the Tollhouse cookie pie with ice cream and drizzled chocolate and a cup of hot tea. It was worth returning for just dessert. If you want to see more of their menu items, go to their website, http://www.cafedrydockinn.com/ While on that side of the island walk around town and check out some of the other stores and enjoy the area.
Subscribe to:
Posts (Atom)